40g/3 tbsp butter, softened plus extra for greasing, 6 medium-thick slices of day old bread crusts removed, 115g prepared red currants and raspberries, 3 eggs beaten, 50g golden caster sugar, 300ml/1/2 pint creamy milk, 5ml vanilla essence extract, grated nutmeg, 30ml demerara sugar, 30ml demerara sugar, single cream to serve.
generously butter 1 LITRE / 13/4 pint round/oval baking dish check that it will fit into your slow cooker. Pour about 2.5cm/ 1 inch of very hot water into the ceramic cooking pot. Place an upturned saucer or metal pastry ring in the pot and switch the cooker onto high.<br />
Generously butter the slices of bread then cut them in half diagonally. Arrange the triangles in the dish overlapping neatly buttered sides up. Scatter the fresh currants and berries over the bread and between the slices with an even quantity of fruit throughout the pudding.<br />
Beat the eggs and caster sugar together in a mixing bowl and gradually whisk in the milk, vanilla essence and a large pinch of nutmeg until well mixed. Place the baking dish in the ceramic cooking pot then slowly pour the egg and milk mixture over the bread making sure that they are submerged and well soaked, scatter the demerara sugar and a little nutmeg over the top and cover with foil.<br />
Pour near boiling water around the dish so the water level comes just over halfway up the sides of the dish. Cover with the lid and and cook on high for 3-4 hours or until a skewer inserted in the centre comes out clean. Carefully remove the dish from the slow cooker and briefly brown the top under a grill, Cool slightly then serve with the single cream.